Investigating the structural properties and in vitro digestion of rice flours

Food Science & Nutrition

Hafiz Muhammad Saleem Akhtar¹  Amjad Ali²  Rabia Siddique³  Emad Karrar⁴  Ahsan Ul Haq⁵  Sadia Hassan⁶  Mian Anjum Murtaza⁷  Rana Muhammad Aadil⁸  Abdul Rahaman⁹  Muhammad Faisal Manzoor^1,10  Muhammad Adil Farooq^1,10  Rizwan Arshad^1,11 

[1] College of Food Science and Technology Nanjing Agriculture University Nanjing China;Department of Agriculture and Food Technology Karakoram International University Gilgit Pakistan;Department of Chemistry Government College University Faisalabad Faisalabad Pakistan;Department of Food Engineering and Technology Faculty of Engineering and Technology University of Gezira Wad Medani Sudan;Department of Forestry and Range Management University of Agriculture Faisalabad Pakistan;Department of Nutritional Sciences Government College Women University Faisalabad Pakistan;Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan;National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan;School of Food Science and Engineering South China University of Technology Guangzhou China;School of Food and Biological Engineering Jiangsu University Zhenjiang China;University Institute of Diet and Nutritional Sciences University of Lahore, Chenab Campus Gujrat Pakistan;

关键词: amylose content;    digestibility;    gelatinization;    rice flour;    X‐ray diffraction;   

DOI  :  10.1002/fsn3.2225

来源: DOAJ

【 摘 要 】

Abstract The physicochemical properties, swelling power, solubility, and digestibility of flour from four rice varieties (black, brown, white, and waxy rice flour) were analyzed. The results showed that the black and brown rice had high‐amylose percentage (21.8% and 20.5%), a relatively low percentage of starch content (68.1% and 79.1%), and lower swelling power (6.6% and 7.6%) and solubility (13.5% and 15.7%), respectively. Waxy rice flour attributed to lower gelatinization temperatures and higher enthalpy values. Meanwhile, the brown, black, and white rice showed higher gelatinization temperature and lower enthalpy value. The black and brown rice flour exhibited lower pasting and viscosity values as compared to waxy rice flour. The results showed that all rice flour had an A‐type X‐ray diffraction pattern, and after cooking all rice flour showed V‐type polymorphs except waxy rice flour. Brown and black rice flour after cooking have lower digestion rate than white rice and waxy rice flour, probably due to its lower expansion and solubility rates, and higher gelatinization temperature.

【 授权许可】

Unknown